Trine Kastrup Dalsgaard

3.1k total citations
105 papers, 2.4k citations indexed

About

Trine Kastrup Dalsgaard is a scholar working on Molecular Biology, Food Science and Animal Science and Zoology. According to data from OpenAlex, Trine Kastrup Dalsgaard has authored 105 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 54 papers in Molecular Biology, 40 papers in Food Science and 21 papers in Animal Science and Zoology. Recurrent topics in Trine Kastrup Dalsgaard's work include Protein Hydrolysis and Bioactive Peptides (32 papers), Proteins in Food Systems (21 papers) and Meat and Animal Product Quality (19 papers). Trine Kastrup Dalsgaard is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (32 papers), Proteins in Food Systems (21 papers) and Meat and Animal Product Quality (19 papers). Trine Kastrup Dalsgaard collaborates with scholars based in Denmark, Norway and Sweden. Trine Kastrup Dalsgaard's co-authors include Jacob Holm Nielsen, Lotte Bach Larsen, Marianne Danielsen, Anders Hauer Møller, Marianne Hammershøj, Caroline Nebel, Turid Rustad, Nima Hematyar, Sabine Sampels and Hanne Christine Bertram and has published in prestigious journals such as PLoS ONE, Analytical Chemistry and American Journal of Clinical Nutrition.

In The Last Decade

Trine Kastrup Dalsgaard

102 papers receiving 2.4k citations

Peers

Trine Kastrup Dalsgaard
Mohammad Zarei Iran
Karsten Olsen Denmark
Shiyuan Dong China
Yuqing Tan China
Shan Xiao China
Xuanri Shen China
Jingli Xie China
José Ángel Gómez Ruiz Spain
Ning Liu China
Flávia Maria Netto Brazil
Mohammad Zarei Iran
Trine Kastrup Dalsgaard
Citations per year, relative to Trine Kastrup Dalsgaard Trine Kastrup Dalsgaard (= 1×) peers Mohammad Zarei

Countries citing papers authored by Trine Kastrup Dalsgaard

Since Specialization
Citations

This map shows the geographic impact of Trine Kastrup Dalsgaard's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Trine Kastrup Dalsgaard with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Trine Kastrup Dalsgaard more than expected).

Fields of papers citing papers by Trine Kastrup Dalsgaard

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Trine Kastrup Dalsgaard. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Trine Kastrup Dalsgaard. The network helps show where Trine Kastrup Dalsgaard may publish in the future.

Co-authorship network of co-authors of Trine Kastrup Dalsgaard

This figure shows the co-authorship network connecting the top 25 collaborators of Trine Kastrup Dalsgaard. A scholar is included among the top collaborators of Trine Kastrup Dalsgaard based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Trine Kastrup Dalsgaard. Trine Kastrup Dalsgaard is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Arnesen, Jan Arne, Anders Hauer Møller, Marianne Danielsen, et al.. (2025). Evaluation of multiple purification strategies and characterization of R-phycoerythrin from two species of red seaweed, Furcellaria lumbricalis and Schizymenia valentinae. Algal Research. 86. 103946–103946. 1 indexed citations
2.
Knezevic, Dejan, et al.. (2025). Application of R-phycoerythrin of different purities from Furcellaria lumbricalis in extruded food products. Food Research International. 204. 115971–115971.
3.
4.
Bruhn, Annette, et al.. (2024). Ulva species: A critical review on the green seaweed as a source of food protein. Trends in Food Science & Technology. 149. 104534–104534. 18 indexed citations
5.
Møller, Anders Hauer, et al.. (2024). Stability of R-phycoerythrin from Furcellaria lumbricalis – Dependence on purification strategies and purity. Food Research International. 190. 114595–114595. 5 indexed citations
6.
Danielsen, Marianne, et al.. (2024). Partitioning of proteins and small molecular weight compounds from alfalfa juice during ultrafiltration. Food Bioscience. 62. 105044–105044. 3 indexed citations
7.
Hammershøj, Marianne, et al.. (2023). Gelling properties of pea protein isolate in combination with protein from wild harvested Ulva sp.. 1 indexed citations
8.
Christensen, Mette, et al.. (2021). Protein–protein interactions of a whey–pea protein co‐precipitate. International Journal of Food Science & Technology. 56(11). 5777–5790. 15 indexed citations
9.
Lykke, Anne Mette, Sandra Beyer Gregersen, Elie Antoine Padonou, Imaël Henri Nestor Bassolé, & Trine Kastrup Dalsgaard. (2021). Potential of Unconventional Seed Oils and Fats from West African Trees: A Review of Fatty Acid Composition and Perspectives. Lipids. 56(4). 357–390. 15 indexed citations
10.
Schmidt, Jesper Malling, Sandra Beyer Gregersen, Marianne Hammershøj, et al.. (2021). Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. Food Hydrocolloids. 119. 106874–106874. 69 indexed citations
11.
Hematyar, Nima, Jan Mráz, Vlastimil Stejskal, et al.. (2021). Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage. Foods. 10(6). 1405–1405. 10 indexed citations
12.
Møller, Anders Hauer, et al.. (2020). Co‐precipitation of whey and pea protein – indication of interactions. International Journal of Food Science & Technology. 55(8). 2920–2930. 24 indexed citations
13.
Amer, Bashar, et al.. (2020). Improved solubility of proteins from white and red clover – inhibition of redox enzymes. International Journal of Food Science & Technology. 56(1). 302–311. 25 indexed citations
14.
Denon, Quenten, Iris Tavernier, Sandra Beyer Gregersen, et al.. (2020). Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate. Food Hydrocolloids. 113. 106556–106556. 45 indexed citations
15.
Møller, Anders Hauer, Wahyu Wijaya, Bjarne Joernsgaard, et al.. (2019). Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability. Food Hydrocolloids. 101. 105559–105559. 22 indexed citations
16.
Møller, Anders Hauer, et al.. (2019). Incorporation of bixin in aqueous media: Self-formulation with sorbitol ester of norbixin. Food Chemistry. 294. 433–439. 5 indexed citations
17.
Danielsen, Marianne, et al.. (2019). Kemiske ændringer af protein fra fjerkræbiprodukter til minkfoder – Hvordan påvirker det råvarekvaliteten, processering og lagering proteinkvaliteten.
18.
Møller, Anders Hauer, et al.. (2018). Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol. Food Chemistry. 268. 203–209. 32 indexed citations
19.
Møller, Anders Hauer, et al.. (2018). Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution. International Journal of Food Science & Technology. 54(5). 1625–1632. 10 indexed citations
20.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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